Oyaki is a traditional dish from Nagano, Japan: Roasted over cast iron and baked or steamed buns made from buckwheat noodle dough and stuffed with different vegetable fillings.
The dough is made from flour, boiling water and a little salt. The filling depends on whatever is in storage.
250 g wheat flour (allpurpose) should be mixed with part buckwheat flour but I had none
175 ml boiling water
1 pinch salt
Stir hot water with copsticks into the flour and knead crumbs and lumps into a smooth and elastic dough (10 min by hand). I made the dough in my kitchen engine: 5 minutes. Wrap dough in clingfilm and let rest at room temperature for 30 minutes or longer.
Meanwhile prepare filling:
6 bell button mushrooms or oyster mushrooms or other (125 g)
1 tablespoons sake
1 tablespoon soy sauce
1 garlic glove
1 tablespoon chopped spring onion greens
Soak dried shiitake in water until soft, chop into small dices.
Chop 6 bell botton mushrooms into small dices, mince garlic glove. Heat up a little oil and sautee the mushrooms, garlic and spring onion greens until they start to release their liquids, add sake and soy sauce and simmer until all the liquid is gone / evaporated.
1 tablespoon sake
1 tablespoon red Miso
1 teaspoon sugar
1/4 teaspoon soy sauce
Heat a little oil in a pan, fry eggplant until browned and soft, add sake, sugar, soy sauce, miso and stir until combined - don't heat it any longer.
Divide dough into 10 pieces by forming a roll and cutting it into equal slices.
With a rolling pin roll each slice into a disc (12 cm diameter).
Fill each disc with 2 teaspoons of filling, mushroom or eggplant. Close the edges over the filling by pinching and twisting the edges together and form a round flat bun.